TO : ENGR. ARTURO PASTOR JR.

, CE30242
Facilities Manager
SPi Global Laguna Carmelray Industrial Park II
Bgry., Punta, Calamba City Laguna

THRU : ENGR. MICHAEL NERI

Facilities Officer
SPi Global Laguna Carmelray Industrial Park II
Bgry., Punta, Calamba City Laguna

DATE : 29 OCTOBER 2019

SUBJECT : Information Report

Brief/ Discretion:

This has reference to the emailed report from MR. KHARLO CATIG of HINDAWI Department
concerning to the free soup at canteen area on or about 11:45 A.M date October 19, 2019 were that he
noticed that the portion feet of pest known us cockroach was found into their salver plate during their
break time period,

In connection with this, refer to the food safety handling and catering under JULIND’S FOOD HOUZ
personnel working in direct contact with foods, and food contact surfaces and food packaging material
should conform to hygiene practices while on duty to the extent necessary to protect against
contamination of foods, such as but not limited to:

No wearing of jewelries, wearing of working clothes including working shoes in a manner that protects
against contamination of foods, food contact surfaces or handling materials, wearing, where appropriate,
in an effective manner facial mask, food handling gloves, hair restrains,

Definition of Term:

For the purpose of this are the following terms are defined:

Food Handling refers to any operation in the preparation, processing, packaging, repacking, storage,
transport, distribution and sale of food product.

Pest refers to any objectionable animals or insects including, but not limited to birds, rodents, flies, and
larvae.

Cross Contamination refers to contamination of raw materials, in-process and finished products
brought about by other ingredients that may compromise food safety and suitability.

Disinfection refers to the reduction by means of chemical agents and/or physical methods, of the
number of microorganisms in the environment, to a level that does not compromise food safety or
suitability.

Food hygiene (hereinafter referred to as hygiene) refers to the measures and conditions necessary to
control hazards that could lead to food-borne illnesses and to ensure fitness for human consumption of a
food of plant or animal origin taking into account its intended use.
Attachment:
Capture photo by concern personnel

For your reference,

PROSPERO D. DENIGA JR., BOSH

Detachment Commander
SPi Global Laguna
Sentinel Integrated Services Inc.